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Mustard-Dill Salmon Steaks
Mustard-Dill Salmon Steak
YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (10-3/4 ounces) reduced-fat cream of celery soup |
| 1/2 | cup fat-free (skim) milk |
| 1/4 | cup finely chopped onion |
| 2 | teaspoons Dijon mustard |
| 1 | clove garlic, minced |
| 3/4 | teaspoon dried dill weed |
| 1 | cup seedless red grapes, halved, divided |
| 4 | (6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick* |
| 2 | tablespoons chopped fresh parsley |
PREPARATION:
- Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
- Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.
This recipe appears in:
Fish
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Protein | 35 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 89 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 26 % |
| Calories | 275 |
| Sodium | 713 mg |
DIETARY EXCHANGE:
| Meat | 4 |
| Starch | 1 |
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